It is leafy green season so lets take a look through the lens of Ayurveda the best way to prepare for our digestion…

The preferred Ayurvedic method for cooking vegetables is to sauté them in ghee or steam in a little water. Adding salt at the beginning reduces the cooking time. Excess raw vegetables are not advised as they are heavy and hard to digest! Raw food is better in Summer, or at lunch time when digestion is strongest.

Our digestive system was not designed to handle non-stop large, heavy, complex meals. The western eating habits place continual stress on the digestive system with inadequate “down-time” for the system to recuperate. When we over eat, eat too heavy or snack in-between meals we overwork the system causeing log-jams downstream resulting in undigested food that putrefies and ferments, leading to gas, bloating and potential accumulation of “ama” (toxins) from food and unprocessed emotions.

Though the lens of Ayurveda – food combining plays a big part in our digestion.

Cheese, which is cold, heavy and mucus forming, is best eaten alone or with vegetables. Many of the western serving methods (i.e., cheese and crackers; cheese and apples; macaroni and cheese, cheese with sandwiches, cheese pizza, etc.) are very difficult to digest.